Rum and cranberry pancakes with butter rum syrup.

-

 I feel like these pancakes are so fitting with the holidays that are quickly approaching and all. I mean, Thanksgiving breakfast (and Christmas too, hello, those cranberries are so dang festive!)? Heck yes. Plus, you totally need a little booze first thing on Thanksgiving (or maybe even the day after Thanksgiving too). It will help to put some of those slightly bizarre relatives in a little better light. And if you are cooking Thanksgiving dinner, maybe double the amount of rum in that butter sauce…everyone needs a little extra kick at extended family gatherings.


  •  prep time : 5 minutes
  •  cook time : 10 minutes
  •  total time : 30 minutes
  •  servings : 12 pancakes
  •  calories : 212 kcal

INGREDIENTS

  • 2 cup self-rising flour
  • 2 eggs
  • 2 tablespoons caster sugar* super fine
  • 1 1/2 cups milk
  • 1/2 cup dried cranberries or raisins Sneh's recipe calls for raisins
  • 1 tablespoon rum I used a coconut rum
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 cup chocolate chips optional
  • pinch fo salt
  • 1 tablespoon olive oil

RUM BUTTER SAUCE

  • 4 tablespoons salted butter
  • 1 tablespoon run I used coconut rum
  • 2 tablespoon dried cranberries or raisins Sneh's recipe calls for raisins
  • 1/3 cup pure maple syrup

INSTRUCTIONS

1. To make the pancakes, combine all the ingredients in a large bowl, and whisk with a wire whisk until smooth. Set aside to rest for 15 minutes.

2. To make the rum butter sauce, combine all the ingredients in a small sauce heavy-bottomed saucepan on low heat. Simmer until the butter has melted and the cranberries (or raisins) are plump. Remove from the heat and leave in the pan to keep warm.

3. Heat a skillet on medium heat. Pour 1/2-1/3 cup pancake batter on the center of the hot pan and gently spread the batter for form a circle. If desired, sprinkle in a few chocolate chips (do it!). Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.

4. Serve pancakes drizzled with the rum butter sauce. Sprinkle with powdered sugar if desired.

                          






                 


    Comments

    Post a Comment

    Popular posts from this blog

    Cheesy Breakfast Egg Rolls

    -
    Image
    Whether you have to run out the door in the morning or take a few minutes to relax at the table, these breakfast egg rolls will hit the spot. The egg and sausage mixture can be made the night before so in the morning you roll, fry and go! Ingredients 1/2 pound bulk pork sausage 1/2 cup shredded sharp cheddar cheese 1/2 cup shredded Monterey Jack cheese 1 tablespoon chopped green onions 4 large eggs 1 tablespoon 2% milk 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter 12 egg roll wrappers Maple syrup or salsa, optional Directions 1. In a small nonstick skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Stir in cheeses and green onions; set aside. Wipe skillet clean. 2. In a small bowl, whisk eggs, milk, salt and pepper until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in sausage mixture. 3. Preheat air fryer to 400°. W...
    Read more

    Rigatoni with Easy Vodka Sauce

    -
    Image
      Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better yet, make this recipe for yourself. Just try and use double-concentrated tomato paste, which packs more flavor than the standard stuff. Ingredients Kosher salt 1 medium onion 4 garlic cloves 4 oz. Parmesan cheese 2 Tbsp. extra-virgin olive oil, plus more for drizzling 1 4.5-oz. tube double-concentrated tomato paste ½ tsp. crushed red pepper flakes 2 oz. vodka ¾ cup heavy cream 1 lb. rigatoni Basil leaves (for serving) Direction 1. Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of alt and bring to a boil while you do your other prep. 2. Peel and finely chop 1 onion. 3. Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove peel. 4. Grate 4 oz. Parmesan on the smallest holes of the box grater. 5. ...
    Read more